Glazed peach scones (Southern USA)

Scones are common between the British and USA cuisines, but the the South of the United States they seem to have developed a more important role. Part of traditional offerings for guests, alongside sweet tea and finger foods, scones are part of the old culture of the white South.
These scones contain fresh peaches and are drizzled with a thick vanilla sugar glaze. Any Southern great-grandma would be proud. :)
Alternatively, you can try these fresh cranberry and walnut scones, also from the South of USA. 
Recipe source: here.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Gashouse Eggs (Sunshine Toast) (American).

Five years ago: Duck liver, orange and parsley crostini.

Six years ago: Fig and blue cheese tart in walnut crust.

Seven years ago: Duck eggs with broccoli and prosciutto.

Eight years ago: Scottish cardamom griddle scones with butter and honey.

Ingredients:

• 2 cups + 2 Tbsp all purpose flour (250 g + 30g)
• 1/3 cup brown sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cubed and cold
• 1 egg
• 1/4 cup heavy whipping cream, plus more for brushing
• 1/4 cup sour cream
• 2 tsp vanilla extract
• 1/2 cup fresh peaches, diced (about 2-3 peaches)

For the glaze:

• 1/2 cup powdered sugar
• 1 tablespoon vanilla extract
• 1-3 tablespoons heavy whipping cream

Preheat the oven to about 200 degrees C / 400 degrees F.

In a bowl, mix together flour, brown sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.

Whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.

Stir in the diced peaches, and mix until just combined.

On a well-floured surface, turn out the scone dough. Shape scone rounds out of it (about 10-12), and transfer to the baking sheet. Brush each scone with just a bit of heavy cream.

Bake for 16-18 minutes, or just until golden brown. Allow to cool.

For the glaze:

Whisk together powdered sugar, vanilla extract, and 1 Tbsp of heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 Tbsp at a time, until it has reached the desired consistency. Pour over warm scones and enjoy!